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Contemporary Terroir
Interesting People

Mitch Bechard, Glenfiddich's Brand Amabassador West, shares the very best. Thank you, thank you!

Lamberto Frescobaldi has been appointed the new President of Marchesi de' Frescobaldi, Tuscany's legendary 700-year old winemaking group. Bravo!

Food Arts just awarded their July/August 2013 Silver Spoon Award to Seattle Chef Tom Douglas for sterling performance. Bravo, bravo, bravo!

Patrick Norquet, the Product Designer Bringing Style to McDonald's French Division 

Sylvia Woods, 1926-2012. Harlem's Queen of Soul Food Who Taught a Whole Nation to Appreciate Its Complete Culinary Heritage

Marion Cunningham, 1922-2012. Inspired Advocate of American Home Cooking, James Beard Colleague, Author and Esteemed Grand Dame d'Escoffier

 La Mancha Wine Ambassador Gregorio Martin-Zarco shares a true Spanish treasure with the world.

Naeem Khan, Style Setting Designer of Michelle Obama's WHCD Dress

Terron Schaefer, Sak's Senior Vice President of Creative Marketing - Co-Creator of The Snowflake and the Bubble 

Pete Wells, the NEW Restaurant Critic for the venerated New York Times - Enjoy the Feast! Ah Bon Appetit!

Garry Trudeau Who Transferred the Faces and Feelings of the 1968 Harvard - Yale Game into the Insightful Doonesbury Commentary Cartoons

Chef Patron Massimo Riccioli of London's Famed Massimo Restaurant and Oyster Bar - Celebrity Perfect 

Carl Warner, Creator of Food Landscapes, a Culinary Terrain Extraordinary

Howard Schiffer, Founder of Vitamin Angels, Giving Healthly Future to Millions of Children

Françoise Branget, French National Assembly Deputy AND editor of La Cuisine de la République, Cuisinez avec vos députés! (or The Cuisine of the Republic: Cook With Your Deputies!)

Professor Hanshan Dong, Developer of the New Antibacterial Stainless Steel - No More Kitchen Germs!

Frieda Caplan, Founder of Frieda's - Innovative Vendor Who Introduced New & Rare Produce to U.S. Well Done Frieda!

Adam D. Tihany, International Famed Hotel & Restaurant Designer To Be New CIA Art Director - FANTASTIC CHOICE!

George Lang, Founder of New York's Trend-Setting Café des Artistes sadly Passed Away Tuesday, July 5, 2011. Rest in Peace.  A Great Gentleman. 

Chef Pasquale Vari of ITHQ - Canada

Nach Waxman, Owner of the Legendary Kitchen Arts & Letters Culinary Bookstore, NYC

Chef Roberto Santibanez, Noted Master of the True Mexican Cuisine - Both Historic and Modern 

Jeremy Goring, the Fourth Goring to Direct the Legendary Goring Hotel, London

Elena Arzak, Master Chef of Arzak, Basque Restaurant in Spain

Yula Zubritsky, Photographer to the Culinary Greats including Chef Anne-Sophie Pic

Adam Rapoport, New Editor in Chief of Bon Appetit

Christine Muhlke, New Executive Editor of Bon Appetit, which recently relocated to New York City

Darren McGrady, Private Chef to the Beloved Princess Diana 

Master French Chef Paul Locuse, Esteemed Founder of the Bocuse d'Or Culinary Championship

Graydon Carter, Editor Extraordinaire and Host of the Most Elite of Post Oscar Parties, The Vanity Fair Gala

Cheryl Cecchetto, Event Designer for Oscar Governor's Ball 2011

Antonio Galloni, the New California Wine Reviewer at Wine Advocate

Tim Walker, Moet & Chandon's New Photographer Extraordinaire

John R. Hanny, White House Food Writer 

Nancy Verde Barr, Friend and Colleague of Julia Child

David Tanis, Co-Chef of Chez Panisse and Paris

Colman AndrewsAuthor of Ferran

Special Finds

Thanks to the IceBag, your Champagne will now always be chilled. Bravo, Bravo, Bravo!

Canada's Crystal Head Vodka, 2011 Double Gold Winner at San Francisco World Spirits Competition - Though Halloween Perfect It's So Much More Than a Pretty Bottle: Fastastic Taste 

Post It Paper Watchbands - How to Remember Anything in Unforgettable Style

     
Kai Young Coconut Shochu - Stunning New Rice 'Vodka' from Vietnam, the Full Flavor of a Coconut in a Bottle!

Mandarian Hotel Group Now Offers Diners the Newest Cyber Currency - Worldwide E-Gift Cards

Qkies Cookies Makes QR Codes So Sweet

Air France Brings Art Aloft with New Menu Covers

Moet's Ice Imperial Champagne, a New Summer Favorite at Cannes Film Fetival Designed to Serve on Ice! 


P8tch, Customized Cloth URL patches - Perfect for Website ID Link on a Chef's Knife Roll

Dexter's New Knife Shape, the DuoGlide - An Innovative Design that More Than Makes the Cut & Then Some!

Spring Cupcakes, Perfect for Easter and Beyond, Thanks to Jelly Beans

Chocolates as Stunning as Rare Jewels from Promise Me Chocolate: Great for Mardi Gras or Elegant Weddings

Microplane's Fantastic New Hard Cheese Mill Exclusively from Williams-Sonoma

Be Enchanted by Red Italian Rosa Regale Sparkling Wine, Perfect with Chocolate for a Rose Themed Wedding

Moet & Chandon, the Official Champagne of the Oscars

Hu2 Design,  Art Stickers for the Kitchen 

Dry Fly Vodka of Washington State

New Portability with the Collapsible X-Grill by Picnic Basket

Before there was Champagne, there was Saint-Hilaire, the original sparkling wine

Chilean Winers to Remind Us All of True Courage

Monk's Head or Tete de Moine Cheese Slicer by Boska

The Amazing Smoking Gun by Poly Science

Maytag - Great Blue Cheese

Bookshelf

Ukutya Kwasekhaya - Tastes from Nelson Mandela's Kitchen is more than a just a book of recipes. Each dish tells one part of the 20 year journey the Mandela Family's cook traveled on South Africa's path to freedom.

Like Water for Choclate uses Magical Realism to capture the transformative qualities of everyday food and drink into something more. Also consider reading (and enjoying) Joanne Harris' amazing Chocolat.

Seven Fires by Argentine Grill Master Francis Mallmann is a must have book as all things Latin are set to become a major culinary trend.

Food Landscapes by Carl Warner, London's Amazing Commercial Food Photographer (and yes, there is a 2012 Image Calendar for your wall - Happy New Year!)

Trading Up by Michael J. Silverstein and Neil Fiske, a Must Read for All Who Market Luxury

Las Cocinas del Camino de Santiago de Compostela Captures the Essence of this Great Spanish Journey of Discovery

La Cuisine de la République, Cuisinez avec vos députés! (The Cuisine of the Republic: Cook With Your Deputies!) by Françoise Branget

Toast by English Food Writer Nigel Slater

Dinner at Buckingham Palace by Charles Oliver, Royal Household Servant

Tihany Design by Adam D. Tihany and Paul Goldberger - Truly Inspiring!

Hollywood Cocktails by Tobias & Ben Reed

The Art of the Chocolatier by Master Chef Ewald Notter, National Pastry Team Champion

The Stork Club Bar Book by bon vivant and culinary critic Lucius Beebe

Les Gouttes de Dieu, French Edition

Great Places

Entries in Hollywood (26)

Thursday
Jul192012

Batman Gets It Right while Rush Limbaugh Gets It WRONG

Take heart Batman! A recent study at Cornell University’s Food and Brand Lab found that when children were asked if the Caped Crusader would eat apples (good) or fast food French fries (bad), they overwhelming said their hero would choose apples!

Wow! Pow! Bang!  So move over film critics who of late have negatively reviewed the most recent Batman film, The Black Knight Rises, as having little merit.

The movie’s talented director, Christopher Nolan, has even gone on record to defend the many fans who have responded to the critics’ negative reviews by storming the Internet.

The resulting digital wave was so massive that the popular cinema info site, Rotten Tomatoes, closed down the viewers’ comment area. Rather sad.

But possibly the strangest of the strange was Rush Limbaugh’s seeing sinister political plots by President Obama and Hollywood, where none existed, by confusing the film’s villain’s name, Bane with Mitt Romney’s controversial firm, Bain.

With just a little study (no apple from the teacher for Limbaugh), this extreme conservative radio host would have learned that the movie’s hateful character was actually created by Chuck Dixon and Graham Nolan (both lifelong conservatives) back in 1993, years before Romney began asking Americans to consider electing him president.

So at this point, the children in the Cornell Test Lab seem a whole lot smarter than this ill-informed commentator who often advances his career through hateful speech on a wide range of topics, including labeling those who advocate healthy food choices for children as "Food Nazis".

His comments are not just sad thoughtless speech, but rather the hazardous habit of substituting hate for truthful useful information.

Post Note, July 20, 2012: The staff of YourCulinaryWorld.com arrived at the office greatly saddened today by the tragic news from Aurora, Colorado where many people were killed and many more injured by a masked shooter during a midnight showing of The Dark Knight Rises.

The question that comes to mind as we discuss this horror is "Why?" Why must our world be like this? Why must be the innocent suffer?

We do not have the answer. We wished we did, but we do know that we must seek to understand the source of such violence, no matter how ugly the resulting answers may be to us or about us. 

Only then can we change the future and genuinely leave these darkened days behind us, rather than endlessly repeat the past, complete with all its senseless clubs and stones, guns and bombs. Then perhaps the seemingly ceaseless stream of tears that floods our world might stop.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Monday
Apr302012

White House Correspondents Dinner Features a Menu of Hope and Humor

Each year on the last Saturday in April, the President of the United States hosts the leading members of the American press corps and other select guests to the White House Correspondents Dinner at the Washington Hilton Hotel. 

This year’s event was a memorable gathering that offered a menu of outstanding cuisine, belief in the future and insightful humor.

The very busy chefs in the Washington Hilton’s kitchens delighted the over 3,000 guests attending with the following menu:

Salad 

Black Lentil Terrine with Lump Crabmeat
Tango Green and Red Artisan Greens
Red and Yellow Tear Drop Tomatoes
Dill Vinaigrette

Entrée
Texas Rubbed Petite Filet with a Calvados Demi
paired with Duo of Jumbo Shrimp seasoned with Red Curry
Roasted Haricot Verts, Baby Pepper, Patty Pan Squash
Tasso Mache Choux Risotto

Dessert
The Galaxy -- Rich Chocolate Truffle Mousse
layered with Chocolate Genoise and Almond Macaroon
and a Ganache Truffle Center with chocolate glaze
garnished with fresh raspberries

Wines - Estancia Chardonnay and Cabernet Sauvignon

Michelle Obama, the nation’s elegant first lady, worn a floral gown by the Indian born American designer Naeem Khan. As always she charmed and put at ease all that she met.

But the true stars of the evening were Barack Obama and political humor.  For those who questioned the appropriateness of laughter in an era that faces global unrest and fearful unemployment worldwide, it is important that since 1920, when the first dinner was hosted, humor has always been an invaluable tool to de-stress and remember through the laughter what is truly important.

Should Obama be re-elected, his second term will be his last as dictated by the American constitution.  As a result, the President sought through humor to ask his audience to reach to the future.

After the dinner on Monday morning, the Democratic campaign team released their first major video ad listing, yes, the accomplishments of the President’s first four years but also setting a “FORWARD” theme for the next four years.

“Forward” is a wise choice as change and innovation requires motion as any member of the hospitality industry knows. That forward motion must include everyone, not just a few  - be they single departments or selected social groups. No hotel or restaurant is successful only in part and neither is any nation.

Together is better and that’s no joke!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Monday
Apr162012

Engagement of Angelina Jolie and Brad Pitt Brings Back Classic Wedding Trend

Over the past weekend Angelina Jolie, accompanied by her long time love Brad Pitt, appeared at the Los Angeles County Museum of Art wearing an elegant 16 carat designer engagement ring. Both the press and their children have long waited for the announcement of a wedding to come.

And though no date is yet set, Angelina's classic style is sure to mark a return to what stylists regard as “quiet luxury weddings”. The hallmark of such events is a subtle elegance, an understated style that separates the long established elite from the merely newly arrived.

Wedding silver, at such events, isn’t rented or purchased because the family has long had theirs.

There is no need for a flash or flare wedding gown that says, “Look, we’ve socially made it!” QL families have already arrived.

So look for bridal themes to be quietly chic this spring as Angelina Jolie and Brad Pitt set the season’s wedding styles.

Restrained elegance will be the trend and, so hopefully will be the charity work done by the couple.

Mature sophistication should always include an awareness of others, especially those not blessed with such a wealth of opportunity and choices.  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Thursday
Mar152012

Joint British American Menu Greets Guests at White House Official Dinner

Inspiring style was in full force at the White House as President Obama and the First Lady entertained British Prime Minister and his wife, David and Samantha Cameron, at an elaborate offical dinner.

And while many are evaluating the guest list (try George Clooney, Hugh Bonneville and Elizabeth Lee McGovern among others) or the fashions worn (Georgina Chapman, Tom Binns, Chanel and Alessandra Rich)this morning, chefs everywhere want to know, first and foremost, what was served.

So here’s the creative menu developed by the White House’s talented Executive Chef Cris Comerford, who deftly blended the cuisine of these two countries together - nations that have long been allies and friends during the best and the worst of times:

First Course: Crisped halibut with potato crust, served on a bed of braised baby kale from the White House garden. Shaved Brussels sprouts, Applewood smoked bacon

Salad Course: Spring garden lettuces with shallot dressing and shaved radish, cucumbers and avocados

Main Course: Bison Wellington, pairing the pastry case created for the British soldier and statesman, the Duke of Wellington with American buffalo tenderloin from North Dakota, instead of beef. Red wine reduction, French beans, cipollini onion

Dessert: Steamed lemon pudding with Idaho Huckleberry Sauce and Newtown Pippin apples

Wine: American vineyards

And the setting couldn’t have been better – a beautiful spring evening in a tent under the sparkling stars on the White House's South Lawn. Well done and bravo!

 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

Friday
Mar022012

Waldorf Astoria Hotel Gladly Welcomes Newlyweds Again for $16.80 Room Rate

Some hotels do it with a style that endures and one such hotel is certainly the famed Waldorf Astoria Hotel in New York City.

And nothing demonstrates that elegance better than the fact that Isidore and Joan Schwartz will return to the Hotel to celebrate their wedding reception and overnight honeymoon first held there 60 years ago. In 1952 Harry Truman was the American president and America’s unofficial movie princess Grace Kelly was planning her wedding to Monaco’s Prince Rainier.

Back at the Waldorf the couple’s catered steak wedding dinner was a mere $4.75 per guest. How times have changed. Today's rates start at $319.

But not for the Schwartzs. You see the Waldorf has a little known tradition of welcoming back guests at the original rate charged when they return to re-celebrate major life events first hosted at the Waldorf. What style! (And what positive image branding for a mere $16 plus! Brillant marketing positioning!)

So on their anniversary date Isidore and Joan Schwartz, now 88 and 82 years old, will return to the Waldorf Astoria for the warmest of welcomes as they celebrate 60 years of married life with family and friends.

And the Schwartz’s room charge – same $16.80 originally charged in 1952. This time they might even decide to ask room service for champagne and caviar. Why not – they’ve earned it! Just Look at those happy faces!  

So well done Waldorf! You set the standard, just as this amazing couple has done!

 

Now  (2012) 

Then (1952) 

 

Congratulations and Best Wishes Always!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012